Mix 5 cups of the reduced chicken broth and 1 cup water. Pour into a deep saucepan and begin heating.

Meanwhile, mix flour, 11/4 teaspoons salt, pepper and baking powder in a mixing bowl. Make a hole in the middle of the flour mixture and pour in half the milk. Add egg and melted butter and stir together, then add remaining milk. Mix until dough resembles biscuit dough.

Pour dough onto a floured surface and roll out to a thickness of 11/2 inches. With pastry cutter or knife, cut into 1-inch squares.

When broth boils, add dough squares a few at a time, stirring to keep them from sticking together. When all the dumplings have been added, bring to a boil and cook 15-20 minutes or until dumplings rise to the top. Add reserved chicken meat. Stir well and return to a boil. After 15-20 minutes, dumplings will sink; if the mixture seems too thick, add additional chicken broth.